liv’s gluten-free speculoos cookies
These are my daughter Liv’s (author of Flours in my Hair – My Guide to Junk-food Busting) favourite cookies, and this is her recipe.
Makes around 20 cookies
2 cups of my gluten-free flour blend
1 tsp xanthan gum
2 and 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground white pepper
1/4 tsp ground black pepper
1/4 tsp ground cardamom
1 and 1/2 tsp pure vanilla
1/2 cup coconut palm sugar
1/2 cup xylitol
8 tbsp butter
1 tbsp raw organic honey
1/4 cup water, room temperature
1/4 tsp salt
3/4 tsp baking soda
Pre-heat the oven to 180C fan/350F gas mark 4. Line two baking sheets with baking parchment and set aside.
In a large bowl, place the gluten-free flour, xanthan gum, cinnamon, nutmeg, cloves, ginger, white and black pepper, cardamom, vanilla, coconut sugar, and xylitol – then whisk to combine.
Add the butter, honey and water, and mix to combine. Then knead with your hands to bring the dough together.
Divide the dough into two equal portions and roll each between two sheets of parchment paper into a rectangle between 1/8-inch and 1/4-inch thick. Place the rolled out dough on a flat surface and place in the freezer until firm but not frozen (for about 10 minutes).
Using a small/medium-sized biscuit cutter, cut ovals or circles out of the dough and place about 1-inch apart on the prepared baking sheets. Bake until golden brown and mostly firm to the touch (about 7 minutes, no more).
Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. They will crisp as they cool.
Andy’s Sugar Safe® Tips
These cookies have a high fructose content, so should only be eaten as an occasional treat.